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| General Recipes
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Cooking receipe to make melted cheese frittata with four kinds of mushroom under category General Recipes. You may find some video clips related to this receipe below.
melted cheese frittata with four kinds of mushroom
8 large eggs
110g Fontina or Gruyere
350g mixed mushrooms
1 tablespoon olive oil
salt and freshly milled black pepper
25cm frying pan
oven preheated to its lowest setting
Chop the mushrooms into roughly 25mm chunks (its going to look an enormous quantity at this stage but they will lose approximately half their volume in the initial cooking).
Heat a teaspoon of the olive oil in a frying pan and when its hot throw in the mushrooms and toss them around by shaking the pan.
Dont worry that there is so little oil because the mushrooms give off masses of juice once the heat gets to them.
Season with salt and pepper then turn the heat down to very low and just let the mushrooms cook gently uncovered so that all the juice evapourates and the flavour of the mushrooms becomes more concentrated. Leave them like that for 30 minutes stirring them around once or twice.
While they are cooking cut two thirds of the cheese into 5mm cubes and grate the other third on the coarse blade of the grater.
After that break the eggs into a large bowl whisk lightly with a fork and season well with salt and pepper.
Add threequarters of the cooked mushrooms to the eggs together with the cubed cheese. Place the rest of the mushrooms in a bowl covered with foil and keep them warm in the oven.
Wipe the pan clean with some kitchen paper and put it back on a medium heat add the rest of the olive oil and when its hot swirl it around the pan.
Turn the heat down to its lowest setting and pour the egg mixture into the pan scattering the grated cheese all over the surface
Leave it alone and put a timer on for 15 minutes.
When 15 minutes have passed turn the grill on to its highest setting and see how the omelette is cooking it will probably take about 20 minutes in total to cook but there should still be about 10 per cent of liquid egg left on the top.
At that stage transfer the pan to the grill not too close and cook briefly to allow the liquid egg to set.
This will take 20 to 30 seconds.
Scatter the remaining cooked mushrooms over the top of the frittata and cut it into four wedges.
Transfer the wedges to warm plates and serve immediately because the egg will continue cooking even though the frittata is no longer in contact with the heat.
I like to serve this with two salads a plain greenlettuce salad and a tomato and basil salad.
This is Italys version of an openface omelette and while the tortilla is golden brown the frittata is cooked even more slowly and should not be too coloured on the outside. The italian word here is lentamente (very slowly); the eggs cook through gradually and the finished omelette should be very moist. For this reason it is better not turned over but rather quickly flashed under a hot grill so that the top only just sets. It then has to be served immediately otherwise it goes on cooking and loses its soft creaminess.
I like to use Fontina cheese for this but Gruyere is also a good melting cheese you could use that instead. The mushrooms can be whatever is available though I love the contrasting textures and colours of a mixture of oyster shiitake black dark gilled mushrooms and the vibrant pied de mouton. However none of this is vital. ifyou use only one type of mushroom it will still be extremely good.
See also open faced flat omelettes info.
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